Winter Farmers’ Market Cooking Class

Fresh From the Winter MarketCooking ClassAlready lots to celebrate this month and its just the second week of February!

Between the Superbowl Bowl, the Chinese New Year and Valentines Day  we’ve had a lot of occasions to cook and gather with friends in the kitchen.

Now, here’s is one more  – a fun hands on  At Home With Heidi cooking class this Thursday evening Feb 11, 2016.

The evening starts at 6:30 pm.

Our local farms grow and produce product all year long and this past weekend I had a the pleasure of shopping at three local markets – its my very favorite Saturday morning activity!  I found delicious local product, produce and proteins at the Matthews Community Farmers’ Market, The Charlotte Regional Market on Yorkmont Road and the Atherton Mill and Market and will pick up a few more freshly harvested items and locally produced product this week as I prepare for this fun hands on cooking class on Thursday night. Look for my recipes to feature local lamb, chicken, pork, cheese, milk, honey, eggs, smoked trout, lettuce and microgreens, sweet potatoes, carrots, turnips and more – wow

I love teaching and with this casual, comfortable hands-on format, I can demonstrate technique and talk about the product and then you can get in on all the slicing and dicing, too!

In the end, we’ll put it all together for four courses of Farm to Fork fare for all of us to enjoy.

Count on enjoying tasting pours of wine pairings with each course ad going home with a complete packet of recipes and wine notes plus coupons to several of my favorite food-centric spots in town. Its always a blast and the only thing missing in this week’s class right now is You!

HEIDI BILLOTTO FOOD

Cost is $75 per person.  Call your friends and plan a fun night out. Make your reservations my emailing me at Heidi@HeidiCooks.com and I’ll send you all the details.  Your advance payment confirms your spot in class. Looking forward to having you join us! Cheers!

 

Superbowl 50: The Party of the Year!

Heidi's football shotAsk anyone who knows me well and they’ll tell you  – even though I can dress the part – as evidenced in the photo here, I really don’t know much about the game of football. That said  I do know how to throw  party and I love a theme! This year with the Carolina Panthers in the Superbowl its time for the party of the year!

If you live in or around Charlotte, the Carolina’s Panther themed stuff is not a hard find, particularly this week. Jerseys, blankets, flags and all sort of ways Panther fans can strut their stuff and express their pride in the home team is to be found on nearly every street corner in town. For even more of a selections local fans can check out the team store at the stadium; and those out of town can place orders online.

What to serve to your arm chair quarterbacks is always a dilemma, but it shouldn’t be – the formula here is easy: keep it simple, filling and good. Wings, BBQ, a sandwich platter or always good-tos, but today I think I’ve got something even better…

The classic recipe for Chicken pot pie is a crowd pleaser and one that transforms beautifully into stunning Superbowl fare ( particularly when its served with the “out of the pie pan and into the helmet” approach I shared on the video that will accompany this  post.

On Feb 3 at 11 am I’ll prepare the recipe below from start to presentation on WCNC’s Charlotte Today, but thought those of you who subscribe to my blog might want the recipe ahead of my broadcast.  You can make it your own by creating a pork, beef, seafood or veggie version of the same.

video graphic

 

Later today I’ll update this post with photos and links to the video, and then will post it out to the public via social media – so you’ll want to check back for the rest of the story, but for now – here’s what I’ll be cooking on WCNC’s Charlotte Today this morning, Tune it at 11 am!

 

 

Perfect Chicken (pork, beef, seafood or veggie) Pot Pie

-a classic recipe you can put your own spin on and have crowd pleasing results every time…

4 tablespoons butter

5 tablespoons organic flour

2 1/2 cups rich chicken beef or vegetable broth (make the broth rich by taking 5 cups of broth + 2 carrots, a bay leaf and a small onion and reducing it with a slow simmer to one half the volume)

2 tablespoons fresh minced thyme leaves

Sea salt and Heidi’s pepper blend

1/2 cup organic or local heavy cream or half-and-half or whole milk

6 cups cooked chicken, beef, pork or seafood, sliced or shredded

1/2 pound sliced fresh mushrooms, sautéed

2 cups  artichoke hearts from a can or jar, drained ( you may use marinated or unmarinated as you would like)

6 local or organic carrots, sliced

1 recipe for Vodka Pie Crust or 2 rounds of your favorite organic refrigerated pie crust (see below)

Melt the butter and whisk in the flour in a medium sized saucepan. Cook the “roux” until well blended. Gradually whisk in the rich broth, then season to taste with salt and pepper. Add cream. Stir to blend well.

Add the chicken, mushrooms artichokes and carrots. Pour the filling into a buttered 13 x 9″ pan.   For the crust use strips of pie crust over the top of the casserole shaped into in a basket weave pattern. Bake for 35 minutes in the preheated 400° oven.

Vodka Pie Crust

Makes enough for one 9-inch double-crust pie

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 tsp. salt
2 Tbsp.  sugar
12 Tbsp. (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into small bits
1/4 cup cold vodka
1/4 cup cold water

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until dough just starts to collect in uneven clumps, about 15 seconds .

Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

 

 

 

 

Queens Feast Continues…

rest week logo

Charlotte Restaurant Week Winter 2016 Queens Feast

Now in its 8th year, Charlotte Restaurant Week, affectionately, officially and appropriately known as Queens Feast continues to be a restaurant  promotional phenomenon that over the years has captured the attention and appetites of thousands of diners across the Metropolitan Charlotte area.

Charlotte Restaurant Week has grown into a multi-county promotion in which numerous upscale restaurants will offer a prix fixe, three-course dinner at a cost of only $30  or $35 per person (not including tax and gratuity).

This special 10-day long pricing, substantially less than what a typical three-course meal would cost at any of the restaurants involved, doesn’t mean “dumbed down” food or less than fabulous service.  In fact, it’s just the opposite.

The premise here is to give potentially new patrons, who might not otherwise ever step in the door of some of these high-end establishments, a chance to try out the eats and the experience at an easy-on-the-pocket book price tag. At the same time the promotion adds value to the dining out experience for restaurant regulars. Truth is, the restaurant week promotion helps the dining establishments, too, bringing in a broader cliental base at a time of the year that is generally slow for the restaurant industry at large.

In Charlotte Queens Feast has become an event patrons plan for, gathering groups of friends, making reservations well in advance to get in at all their favorite spots. With the ten day stretch of the event, and this round with over 135 restaurants participating, there is a lot of eating to be done!

snow man as chefThis year, news of Charlotte’s Winter Queens Feast spread far and wide. So good was all the promo, in fact that even Snow Storm Jonas came into town to celebrate the kick-off weekend.

Like an unexpected 15-yard penalty on the first yard line,  Jonas came in for the evening and covered the city in snow and ice making it next to impossible for patrons to drive for reservations.

Many restaurants remained open that first day or two, serving walk in neighborhood traffic with limited hours, hashtagging on social media #WeAintAfraidOfNoSnow; but the truth of the matter is the storm did affect many reservations and disappointed lots of Queens Feast enthusiasts.

Many a regal repast

The great news now is that as we now approach the last official weekend of 2016 Winter Queens Feast,  many of the participating restaurants are hosting what author and speaker Jon Acuff would call a Do Over.

Perhaps in this case, we could more cleverly refer to  it, as a Royal Redux  (a term I wish I had thought of, but I didn’t. I must admit I stole from the talented PR team at Vivace Charlotte, one of the participating Charlotte Queens Feast restaurants).

“There is always such excitement about Queens Feast  among diners,” said Vivace Charlotte’s Executive Chef Mike Suppa. “The icy conditions during the event’s first weekend were disappointing to a lot of people. We want to extend the concept – and the savings. We’re proud of the menu we developed for the occasion and are ready to wow our regulars and newcomers.” 

“In the restaurant business, you get very good at being flexible and innovative,” he added. “Adding another weekend was a no-brainer for us.” 

No matter what you call it – an extended schedule, a Do Over or a Royal Redux, the fact is that Charlotte area diners can look for many of the  Queens Feast restaurants to extend the 3 for $30 or $35 offer into the first week of February.

cute place settingThat’s right, the semi-annual Queen’s Feast: Charlotte Restaurant Week continues as originally scheduled through January 31 with 135 participating restaurants in 8 counties offering prix fixe menus of three courses or more at dinner for $30 or $35 per person (not including tax and gratuity).

And now, dozens of restaurants are also extending their Queen’s Feast menu offers for varying dates the following week to accommodate patrons whose dining plans were thwarted by last weekend’s winter storm 

HEIDI BILLOTTO FOODHungry? You can make reservations for your choice of Queens Feast dinners directly from the Charlotte Restaurant Week website… if you haven’t done so already, take a moment to check it out, make a reservation or two and enjoy the last weekend of the Feast.  Then plan to enjoy the opportunity again at many of the participating restaurants as a part of  the Royal Redux !  

Details on individual restaurant extension dates for the following week are also available in the Charlotte Restaurant Week website, or if you still have questions, simply call your favorite restaurant and just ask. #TellThemHeidiSentYou

Chefs give back for Soup on Sunday

Bowlfuls of good tastes served Sunday Jan 31 to benefit Hospice & Palliative Care Charlotte Region

soup-on-sunday-logo_50Soup does a body good… true. I’m a soup lover any time of the year, but particularly when cold climes embrace us,  I find soup is the best warm up around.  Soup is the perfect starter to whet our palates for a bigger meal to come and the perfect accompaniment to sandwich or salad for a simple but satisfying lunch or dinner. Possibly the original comfort food, a bowl or cup of hot soup warms our stomachs and soothes our souls.

That said, I’d be hard pressed to think of a more appropriate food to feature at a benefit designed to raise money for Hospice & Palliative Care Charlotte Region. Hospice professionals also soothe souls, providing comfort and care in times of physical and emotional pain and need. When no one else can offer a cure, the calm and caring nature of Hospice staff and trained volunteers enables patients with life threatening illnesses and their families to experience the end of life with dignity and grace, no matter the disease or the circumstances.  In addition, Hospice’s mission includes relieving suffering “and improving the quality and dignity of life through compassionate hospice care for those at the end of life, through palliative care for those with advanced illness and through community education.”

The annual Soup on Sunday event, is traditionally Hospice’s first fund-raising event of the New Year. This Sunday, Jan 31, 2016 marks the 17th year for the popular Charlotte event, which will take place from 11am to 2 pm in Central Piedmont Community College’s Philip L. Van Every Culinary Arts Center, 425 North Kings Drive, at the corner of Kings Drive and Seventh Street.

From soup to nuts

General admission for Sunday’s event is $30 per person and includes food and beverages. If you want to Souper-Size that (pardon the pun, I couldn’t resist), buy a ticket for the Soup Lovers’ Special which includes food, beverages and a beautiful handmade pottery soup bowl. Children ages 7-12 can enjoy the soup samplers from $10 and children 6 and under may attend and participate for free.

soup graphicDozens of different area restaurants, chefs, catering companies and three local culinary schools will participate offering sample-sized portions of soup.  Soup lovers who want to be in the know can find the entire list of Charlotte’s local participating culinarians at hpccr.org; but to share just a taste of things to come, chowda choices will range from Barrington’s Artichoke with Roasted Mushroom Soup (a stunning example of Chef Bruce Moffett’s soup karma) to the much loved Tomato Bisque from Fenwick’s; from the delicious New Orleans Seafood Gumbo from Gallery Restaurant to the oh so Southern Midwood Smokehouse’s Brunswick Stew; and from The Fig Tree’s classic Mock Turtle Soup to the local flavors of the Butternut Squash with Gorgonzola Bisque from the kitchens at 300 East, just to name a few. A complete listing of all the participating restaurants is at the end of this post – just you wait till you see who’s going to be there!

To round out the offerings my good friends from Great Harvest Bread Company will be there slicing as they have been every year and Nothing Bundt Cakes will have an assortment of little bites to tempt your sweet tooth and Bojangles will be on hand with their famous iced tea – the perfect pairing for any soup or stew!

The Soup’s a Simmerin’….

It’s a “don’t miss” culinary experience with all of the proceeds directly benefiting Hospice. The chefs or restaurant owners who contribute to the Soup on Sunday benefit  are there because they believe the work Hospice does is important to Charlotte’s well being. Many chefs have family members who have received care from a hospice organization see it as an opportunity to give back while helping to raise funds and awareness.

The helping hands of Hospice & Palliative Care Charlotte Region offer many services, including intermittent skilled nursing visits, 24-hour on-call emergency nursing, pain management and an in-home aide program that provides clients with assistance needed for many phases of personal care. Additionally, volunteers trained by Hospice are available on an as-needed basis for respite, companionship and emotional support.

For clients and their families, there are chaplain services and a medical social work staff. An expressive arts therapy program, available to children and adults, provides a safe and structured setting in which to explore and appropriately express thoughts and feelings about grief and loss.

Hospice’s Kids Path offers specialized health care and supportive services for families coping with a seriously ill child. Even after a client’s passing, Hospice continues to provide grief support as needed for family and loved ones, a service also extended to the community at large.

For more information about Soup on Sunday in particular and Hospice fund-raising and special events, in general call 704-335-3524. For details about Hospice’s  programs or volunteer opportunities, call 704-375-0100.

pointed fingerIn the meantime, if I’ve whet your palate soup, tickets for the 2016 Soup on Sunday event may be purchased online at hpccr.org/shop-hpccr.html; at the door or in advance by phone at 704-335-4312

As of Jan 28, 2016, Here is an update on the list of all the restaurants participating and what the Soup they will be serving on Sunday..yum! #TellThemHeidiSentYou

300 East – Butternut Squash w/Gorgonzola
Barrington’s – Artichoke w/Roasted Mushrooms
Beverly’s Gourmet Foods – Harvest Squash Soup w/ Pistou (vegan & gluten free)
Brick Top’s – Lobster Bisque
Brixx Wood Fired Pizza – TBD
Chuy’s Tex Mex – Chicken
Tortilla
Community Culinary School of Charlotte – Exotic Mushroom & Wild Rice
CPCC – Many Bean w/ Ham
CPCC – Corn Tortilla
eeZ Fusion Sushi – Shoyu Ramen w/Smoked Pork Belly
Dogwood Southern Table / Dresslers – Roasted Cauliflower & Chorizo Chowder
Fenwick’s – Tomato Bisque

Foxcroft Wine Co. – Tuscan White Bean and Sausage
Gallery Restaurant @ Ballantyne Hotel – New Orleans Seafood Gumbo

Global – Spice Coconut Sweet Potato
Good Food on Montfort – Curried Chickpea
Heart & Soul Personal Chef Service – Salmon and Sweet Potato Chowder

Johnson & Wales University – Shrimp Bisque
La Tea Da’s – Southern Veggie Chowder (sweet potato, collards, mixed winter veggies & ancient grains)
Mert’s Heart & Soul – Salmon Chowder
Midwood Smokehouse – Brunswick Stew
Newk’s – Lobster & Crab Bisque
Nolan Kitchen – Caramelized Onion & Parmesan w/Braised Short Rib Tortellini

Red Rocks Café & Bakery – She Crab Soup
Rusty Bucket Restaurant & Tavern – Texas Sirloin Chili
Sante’ – Roasted Butternut Squash

St. Mark’s Soup Kitchen, Chef Naomi Knox – Potato Cheddar
The Art Institute of Charlotte – Venison Stew w/Lime Cream Chives
The Art Institute of Charlotte – Succotash Chowder w/Pork Belly & Cilantro

The Fig Tree – Mock Turtle Soup
The Liberty – Roasted Tomato
Village Tavern – Potato Leek
Vivace – Smoked Chicken w/Roasted Tomatoes, Escarole, & Mini White Bean Ravioli

HEIDI BILLOTTO FOOD

 

Tickets for the 2016 Soup on Sunday event may be purchased in advance online at hpccr.org/shop-hpccr.html; at the door on Sunday, or in advance by phone at 704-335-4312

Planning The Best SuperBowl Party Ever

You Better Believe It!… The Carolina Panthers are Superbowl bound!

Now that we’ve all had a day to let reality sink in  that our Carolina Panthers are going to  Superbowl 50; those of us here at home will want to cheer on our home team  by celebrating in a big way!

superbowl party cooking class (2)
Despite my ” All Pro” looks of the photo here (the pink shoes make the uniform, don’t you think?), I really don’t know much about the game of football; but I do know how to throw one heck of a Superbowl Party, and I’ll be sharing all my tips and tricks and lots  recipes featuring all local produce, proteins and product at my January 31 On The Farm Cooking Class at Windcrest Farms in Monroe NC.

I started offering On The Farm cooking classes several years ago – teaching occasional classes at a half dozen plus Charlotte area farms. These classes are great fun and will really make you stop and think about the food you eat and where it comes from, and how it is grown. One talk with a local farmer and you’ll look at the phase, “You are what you eat, in a whole new way.”

windcrest LogoFor this class our hosts are organic farmers, Mary Roberts and her husband Ray. Mary  will kick off the class with a farm tour of her organic greenhouses, sharing her philosophy of organic farming and telling the story of how she went from corporate American back to the land.  

After the tour,  we’ll settle in to a cute makeshift kitchen and we will cook (eat and enjoy) 4-5 different all local Superbowl specialties using Mary’s fresh picked produce as well as proteins, produce and product from several other local farmers and producers –  all of which  will set your party apart. 

The class fee includes beverage pairings, recipe packets, farm tour and class as well as coupons to the Savory Spice Shop in SouthEnd and Pour Olive on East Blvd and special Superbowl surprises for all class participants.

I do hope you’ll join in all the fun! The “Plan Your Superbowl Party” Cooking Class is Sunday Jan 31,2016 from 1-4 pm. Cost is $85 per person.

Just email me – Heidi Billotto – at HLNC@Carolina.rr.com  to make your reservation and to get on my email newsletter list where you will recieve anemail every other week or so with updates on my cooking classes and culinary appearances. I’ll respond to your email immediately and we’ll get you signed up for class and the email newsletter list – your payment by cash or check will confirm your cooking class reservation.

HEIDI BILLOTTO FOODLooking forward to seeing you soon – if not on Sunday then at one of my upcoming February or March cooking classes – this list will be out in an email  and up in a blog post this week. 

Cheers!

Heidi 

Hurry, Hurry…Read All About It

Lots to read about in the culinary sections in both the Fall and Winter issues of Charlotte Living Magazine – ICYMI ( In Case You Missed It), today I wanted to share links to my recent culinary, giving back , art and travel articles 

HEIDI BILLOTTO FOODIn between cooking classes and catering, articles and recipes on HeidiBillottoFood.com and posts on my Facebook, Twitter and Instagram pages, I write four times a year for a fabulous publication in Charlotte: Charlotte Living Magazine.
These perfectly bound glossy pages pair my words with wonderful photos and give me a chance to write in more detail about many of my favorite people and places.
You can pick up a copy of Charlotte Living Magazine at lots of places around Charlotte, including The Savory Spice Shop in Southend, EarthFare, Whole Foods, and The Atherton Mill Farmers’ Market, just to mention a few; or you can read it online in it’s flipbook format at CharlotteLivingMagazine.com.
The Food and Entertaining section online offers links to archived articles I have written over the past year on Kindred Restaurant in Davidson, The Fig Tree Restaurant, Bonterra Dining and Wine RoomPassion 8 Restaurant, Chef Bruce Moffett’s Trio of Restaurants: Barrington’s, Good Food on Montford and Stagioni , a piece about three ever favorites: The Heirloom, The Asbury and Fahrenheit Clt and more.
While a portion of the content in these archived articles may be dated by seasonal references,  the basic information is still current and it is important to note, that these restaurants continue to be places to put on your dining out radar.
over shot for fall recipesOn these pages you’ll also find stories about local product such as Charlotte’s own Cannizzaro Sauces.read more here…. and  a fun story on a new beverage category hitting bottle shops and grocery stores all over the southeast: Islander Ginger Beer.
What makes it new, is this is Alcoholic Ginger Beer and what makes is pertinent to you and Charlotte is that this Ginger Beer has North Carolina roots!
I won’t print any spoilers here – just…read more here… and then I know you’ll head out to buy a four pack for your next batch of Moscow Mules, Mimosas, or perhaps a Dark and Stormy or two. Islanders are available in Harris Teeter’s across the state and locally in Total Wine and Earthfare too.
2015 Fall issue of Charlotte Living
In the Fall 2015 issue we put an incredible dessert by Chef Ben Kallenbach, executive pastry chef at Ballantyne Hotel & Lodge on the cover and the cover story is about the hotel’s Gallery Restaurant and the talent Chef David Moore and his team bring to the table. Read more
This fall issue also includes a Three Day Weekend article all about Winston-Salem, the gate way to the North Carolina wine country and home to a host of great places to stay, eat and explore, such as Graze Restaurant, Atelier On Trade, Meridian Restaurant and more …Read More
2016 Winter issue of Charlotte Living
The culinary section in the Winter 2016 issue  is filled with places and products  you simply must try sooner than later if you haven’t already! Pick up an issue as you’ll want to devour each and every page. This issue is on newstands now, but until you have the issue in hand, I’ll tease you with a taste and a link back to my featured stories:
On Chef Tom Condron and his modern take on French cuisine at Lumiere French Kitchen in Charlotte’s Myers Park neighborhood… Read More

On Chef Tim Groody and his farm to The Fork! fare in Cornelius… Read More…in addition to nightly dinners, be sure to check out Fork’s Sunday brunch, too!

elizabeth ave Charlotte Living story heidi with chefsOn the all new Elizabeth Ave corridor in Charlotte, The Queen City’s first streetcar in 77 years  and the chefs ( Luca Annunziata of Passion 8, Paul Ketterhagen of Carpe Diem, Marc Jacksina of Earls Grocery, Trey Wilson of Customshop, Jose Garcia of 1900 Mexican Grille and Tequila Bar and Sun Jae Kim of Elizabeth Creamery) that are making this two block stretch Charlotte’s newest restaurant row… Read More… A big shout out to all of these chefs who came to help a writer out when I called them on a cold and rainy November Monday to come out for a photo at one of the Elizabeth Ave street signs – they all happily obliged and I couldn’t have been more thrilled – here is one of the shots I jumped in for fun just before Jose got there!

And speaking of Charlotte chefs, hope you will enjoy reading a recap I put together on a great giving back effort coordinated by the Charlotte-based Piedmont Culinary Guild and lead by chefs, farmers and people who cared  when our neighbors in South Carolina were affected by the October 2015 flooding. They all pitched in, not for publicity, but because it was the right thing to do, but I wanted to give them a little love and tell the story…Read More

Looking for a great way to Eat Local at home? Don’t miss the detes on my new favorite with Take and Bake product: frozen scones from Charlotte’s own The Scone Shop ( and YES, there is a package in my freezer, even as I type this – so you now I practice what I preach)… Read More

Food is art they say and it was my pleasure in this issue to write about the very talented Loren DiBenedetto, a Charlotte artists who paints the food you love to eat ( You’ll see when you…Read more… that Loren also paints detailed pet portraits, so if you have four legged friends, you’d like have captured on canvas, you might want to reach out to Loren for details. We own 6 of Loren’s charming paints ( 4 cats, a pear and a study of figs) and we love them every one.

blossom shop logoFinally, I would be remiss if I didn’t share one link for an advertisement in this Winter issue – its the back inside cover ad for The Blossom Shop. The Blossom Shop is owned my my dear friends and family by marriage Ted Todd and Debby Sacra. It’s been my go-to florist for years ( even before I married Tom and info the family) and I can’t say enough good things about the work they do – always making every special event in life even more memorable.  Call them, you’ll be thrilled you did.

Heidi Billotto 2008

To see The Blossom Shop ad now, follow this link – which will take you to the  online flipbook, then flip over to page 83. Here you’ll see a wedding photo of my my niece and new nephew from their September 2015 nuptials. As you will see, the bride and groom, Kendel and Chad Parks, were dazzling and the flowers were stunning!

Cheers to photographer Critsey Rowe for capturing it all on film and to the talented staff at Charlotte living for transforming it all into the best ad ever!

Time To Get Cooking – Heidi’s January Schedule of Hands-On Cooking Classes

Jan 2016 cooking classesIt’s time to get cooking with Heidi Billotto’s all new At Home With Heidi and On The Farm January Cooking Classes

While life has been busy over the past few months catering for many of you and teaching private cooking classes for many others, I’m ready to get back to my regular schedule of classes.

Its important to me to use the best and freshest product in these classes, so I cook with all local produce, proteins and products in each and every class and on the rare occasion that I can’t find what I need from farmers or producers locally, I buy organic from local supermarkets.
I invite you to join in on the fun and register for any one of these hands-on classes listed below simply by emailing me at HLNC@Carolina.rr.com to make your advance reservation. Unless otherwise noted all of these classes at At Home WIth Heidi and take place in my home kitchen. Once you have confirmed your reservation, I will send you directions and any other details you may need to know.
Remember, there are never any hard and fast rules at my classes – if you would rather just watch, sit back, eat and drink and enjoy instead of trying your hand, that’s fine too – just come and have fun!   Looking forward to cooking up a storm with you real soon!
beer class

If my regularly scheduled class times don’t suit; but a topic is of interest or you have a special occasion coming up or a group of friends you’d like to entertain,  then perhaps you’d like to plan a private cooking class or team building event all your own!

 I have several groups doing just that I am happy to accommodate you all – just give me a shout and we’ll get a date and topic for YOUR class on the calendar.
wine glassesA private class at your home kitchen or in mine is a fabulous way to entertain friends, family, celebrate birthdays or get to know your co-workers better – plus we have a blast – so you’ll be the host or hostess with the mostess for putting it all together!
Check out this  list of  upcoming classes  and make your reservation today… I can’t wait to get cooking!

Sat. Jan 16 – 12:30-3pm – Gluten Free Gourmet – Cost $75 per person

With so many really great gluten-free ingredients in the marketplace now (many of the ones I feature are locally produced), there is no reason you can’t put together a really tasty glutenfree meal with all the things you love. Say yes to pizza, baked goods, stuffing for braised meats and more. In this class, a complete gourmet gluten-free meal for all – cheers! To register, email Heidi at HLNC@carolina.rr.com
spices

Wed. Jan 20 – 6:30-9 pm – Cooking With Winter Herbs and Spices – Cost $75 per person

Let the herb garden rest and winter over, for this class I’ll shop the spice tins at Savory Spice Shop in Southend and bring back all my favorite blends of herbs, spices and seasoned powders. Together well prepare an entire meal from appetizer to dessert. To register email Heidi at HLNC@carolina.rr.com

Sat. Jan 23 – 1-4 pm – Fresh from the Winter Market – Cost $75 per person

Who says you can’t shop local in the Winter months, local farms produce all year round and this day I’ll shop 3 or 4 favorite markets in the morning – Matthews, Waxhaw, Atherton and Yorkmont and come back to cook with you that afternoon. we’ll put together a great seasonal meal with all of our farmers’ market finds. To register email Heidi at HLNC@carolina.rr.com
Heidi cooking with Pour olive oil

Tues. Jan 26 – 6:30-9 pm – The Art of Cooking with Oil – Cost $75 per person

I simply loves all the flavors you find in all of the current harvest selections from Pour Olive, an artisan olive oil boutique on East Blvd. and excited that we in Charlotte can now get the same lovely olive oil we enjoyed so much on our Italian vacation with Nada Vergili from Nada’s Italy ( offices on East Blvd as well). For this class, I’l pick up a selection of nut, seed, and olive oils as well as some fabulous artisan Balsamic vinegars and we’ll cook 4-5 dishes (apps, entrees and sides) using them all.  To register email Heidi at HLNC@carolina.rr.com

Heidi's football shot

Sun, Jan 31 – 1-4 pm – On the Farm at Windcrest Certified Organic Farms for a Superbowl Feast – Cost  $85 per person

Who doesn’t love all the great game date eats Superbowl Sunday brings? In this class we’ll start with a farm tour of the Windcrest Certified Organic Greenhouses to see how its done; and then cook with lots of fresh from the farm to make a championship spread of all local fare your superbowl viewing guests are going to love. What Mary Roberts doesn’t grow on the farm, I’ll supplement with Saturday morning farmers’ market buys the day before. Score! To register, email Heidi at HLNC@carolina.rr.com